Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie’s invitation to share in the pleasures of Indian cookery is irresistible. In Hindustani a good cook is one that ‘has special taste in their hands’, and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus. Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay—or sweet things—hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery. Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie’s book will be a revelation to all those who enjoy Indian cookery.
"First published in Great Britain by Century Hutchinson Ltd."
"Chef" magazine called this book's author "the best-known ambassador of Indian food in the United States" . . . and the "Boston Herald" referred to her as "the renowned author and actress who] teaches home cooks about the sophistication and infinite diversity of Indian fare." "The New York Times" described her simply and succinctly as "the Indian cuisine authority." For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food. More than 100 detailed recipes direct home chefs through step-by-step preparation of well-known classics like Tandoori-style Chicken and Naan Bread, as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices. Ms. Jaffrey also presents comprehensive background information on spices and seasonings, kitchen equipment, authentic preparation techniques, and suggested menus. Taste-tempting color photos show prepared dishes.
With this book in your possession, you can create a Chaatwali Gali in your very own home! In this era of fast foods, there is one particular snack that is a favorite with all - Chaats! Indian street food is synonymous with Chaat.With this latest book Chaat, Master Chef Sanjeev Kapoor brings alive the hidden flavours in everyday ingredients which when blended together result in incredible snacks, not only dripping with spicy and sweet chutneys, but also that mouth-watering smell of roasted cumin and Black salt! Along with traditional chaats in delightful representation of the vibrant cultures of India, Chef Kapoor demonstrates his talent for innovation with American Shev Puri, Chinese Bhel, Farali Chaat, Mexican Chaat, Baby Uttappa with Aloo Bhaji and Katori Chaat to name a few.Tasty, chatpati, chaat is what this book is all about! All the pleasures of eating out on the roadside have been captured in the crunch and bite of crispy puris, spicy fillings, sweet curd and teekhi chutneys!
Cooking in a Small Kitchen is a four-star cooking guide that shows you how to cut loose like a cordon bleu chef in a kitchen the size of a closet. If cramped quarters have stifled your menu or limited your company for dinner, Arthur Schwartz, expansive Daily News food editor, tells you how to prepare delicious, sophisticated cuisine in a pinch for yourself and any number of guests. A devotee of the small kitchen himself (“the small size of your kitchen actually dictates a few of the basic rules of good, basic cooking and sensible easting”), Schwartz gives invaluable tips on how to juggle space and get double use from utensils, discusses ranges, extols food processors for the time and effort they save, and compiles “must have” lists of implements for the efficient kitchen. Ranging from the modest to the opulent, the 236 international recipes in Cooking in a Small Kitchen include entries for soups, pasta, salads, one-pot and skillet dinners, and desserts, in addition to unique sections on breakfast or brunch and dinners for two and four that provide complete menus and advise you on timing and what kitchenware to use. A creative gourmet, well versed in the world’s great culinary traditions, Schwartz masterfully teaches readers how to manage a king's cuisine in a pauper's pantry.
From the author of The Satanic Verses and Midnight’s Children, which was awarded the Best of the Booker Prize in 1993, comes an unflinchingly honest and fiercely funny account of a life turned upside-down. On Valentine’s Day, 1989, Salman Rushdie received a telephone call from a BBC journalist that would change his life forever: Ayatollah Khomeini, a leading Muslim scholar, had issued him with a death sentence. This is his own account of how he was forced to live in hiding for over a decade; at once intimate and explosive, this is the personal tale behind the international story. How does a man live with the constant threat of murder? How does he continue to work when deprived of his freedom? How does he sustain friendships, or fall in and out of love? How does he fight back? For over a decade, Salman Rushdie dwelt in a world of secrecy and disguise, a world of security guards and armoured cars, of aliases and code names. In Joseph Anton, Rushdie tells the remarkable story of one of the crucial battles, in our time, for freedom of speech. Shortlisted for the James Tait Black Biography Prize
Saleem Sinai is born at the stroke of midnight on August 15, 1947, the very moment of India’s independence. Greeted by fireworks displays, cheering crowds, and Prime Minister Nehru himself, Saleem grows up to learn the ominous consequences of this coincidence. His every act is mirrored and magnified in events that sway the course of national affairs; his health and well-being are inextricably bound to those of his nation; his life is inseparable, at times indistinguishable, from the history of his country. Perhaps most remarkable are the telepathic powers linking him with India’s 1,000 other “midnight’s children,” all born in that initial hour and endowed with magical gifts. This novel is at once a fascinating family saga and an astonishing evocation of a vast land and its people–a brilliant incarnation of the universal human comedy. Midnight’s Children stands apart as both an epochal work of fiction and a brilliant performance by one of the great literary voices of our time. From the Trade Paperback edition.
Darjeeling Express began life as a dinner for 12 guests at home – Indian food, lovingly cooked from family recipes going back generations. The recipes are homage to Asma’s royal Mughlai ancestry and the busy streets of Kolkata, where she grew up, resulting in a mélange of street food such as papri chaat (fried dough with chickpeas, yoghurt and chutney) alongside royal recipes spanning Kolkata in the east to Hyderabad in the south. Platters of dishes boasting texture and flavours encourage you to gather in the style of the traditional ‘dawaat’ (feast). The kitchen at Darjeeling Express is run by an all-women team and champions home-style food cooked with passion. The recipes are split between simple mid-week meals for two, family feasts for quick and easy cooking with less spice and celebratory feasts. Many of the recipes are vegetarian and feature classic feasts such as sag aloo (spinach curry), dal (lentil curry) and korma (a mild curry) alongside lesser-known recipes unique to Asma's royal family. The book is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. "There's no need to book a flight to experience Indian home cooking" – Fay Maschler, Evening Standard "Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable" – Grace Dent, Grace & Flavour “This is serious Indian cooking... If the devil is in the detail, then this kitchen is diabolically blessed. Most of all, there’s a fundamental understanding of regional Indian cooking.” – Tom Parker Bowles, Daily Mail
Fragrant with aromatic herbs and freshly ground spices, Indian cookery is guaranteed to excite the taste buds, whether you're after a speedy dish that requires minimum fuss, or something a little more involved, the recipes in 500 Indian Dishes promise delicious results that hit the spot every time. You'll soon be making authentic, delicious Indian dishes from scratch - and reaching for a takeaway menu or for that jar of curry paste in the cupboard will be a thing of the past. Chapters include a description of popular Indian spices and the distinctive flavours they bring to different dishes.
**New York Times bestseller** A Guardian / Observer Book of the Year When powerful real-estate tycoon Nero Golden immigrates to the States under mysterious circumstances, he and his three adult children assume new identities, taking 'Roman' names, and move into a grand mansion in downtown Manhattan. Arriving shortly after the inauguration of Barack Obama, he and his sons, each extraordinary in his own right, quickly establish themselves at the apex of New York society. The story of the Golden family is told from the point of view of their Manhattanite neighbour and confidant, René, an aspiring filmmaker who finds in the Goldens the perfect subject. René chronicles the undoing of the house of Golden: the high life of money, of art and fashion, a sibling quarrel, an unexpected metamorphosis, the arrival of a beautiful woman, betrayal and murder, and far away, in their abandoned homeland, some decent intelligence work. Invoking literature, pop culture, and the cinema, Rushdie spins the story of the American zeitgeist over the last eight years, hitting every beat: the rise of the birther movement, the Tea Party, Gamergate and identity politics; the backlash against political correctness; the ascendency of the superhero movie, and, of course, the insurgence of a ruthlessly ambitious, narcissistic, media-savvy villain wearing make-up and with coloured hair. In a new world order of alternative truths, Salman Rushdie has written the ultimate novel about identity, truth, terror and lies. A brilliant, heartbreaking realist novel that is not only uncannily prescient but shows one of the world’s greatest storytellers working at the height of his powers.
A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices. Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp pickles. And sugary sweet treats suitable for births, weddings, morning coffee and after dinner glint irresistibly after them.With more than 300 recipes, spectacular food photography and lively anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.
Explore the vast scope of Indian cooking in this comprehensive collection of regional recipes from renowned Indian chefs. There are more varieties of cooking in India than in the rest of the entire world, yet American cookbooks tend to focus only on what's familiar here. Tiffin encompasses recipes from across the continent, where flavors vary from coconut and tamarind to curry and masala and everything in between. In the West, the cuisine is influenced by Portuguese flavors and the sea, with rich crab curries. In the North, meat dishes, such as tandori chicken and mutton stew, warm the body on a cold Himalayan night. Delhi is known for street delicacies such as flat breads and kababs. And throughout the country are Persian, Thai, and British influences as well. A tiffin is a traditional Indian lunch pail that holds homemade curries, vegetables, rice, and spicy meats. Our expansive cookbook open it up to show the diverse flavors from all of the regions of India, from spicy fish curries to rich dumplings to spring rolls to butter chicken. The 500 recipes are organized by region and then into subcategories of meats, seafood, vegetarian, and desserts. With vibrant illustrations that represent the regional style and mouth-watering photography of the dishes, Indian cooking has never been more accessible or well-respresented.
Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba
This Book Is A Small, But Delightful Collection Of Recipes Which Are A Gateway To A Whole New World Of Idlis And Dosas. Also Included Is A Section On How To Make Delicious Delicacies Using Leftover Idlis And Dosas.
The Vibrant Flavors of Bengali Cuisine Brought to Your Home Kitchen Bengali native Kankana Saxena captures the wealth of intoxicating dishes and depths of favor that are fundamental to the Bengali community with savory stews, fragrant rice dishes, zesty spice blends and iconic street foods. Each recipe preserves the authenticity of traditional Indian cuisine but with a modern approach specific to the Eastern region—such as Chicken Shingara, which is similar to an Indian samosa but in Kolkata they’re smaller, spicier and deep-fried. There’s Chaana Kaju Torkari, which features paneer (Indian cottage cheese) that is rolled into dumplings for a hearty stew. Meanwhile, Fulkobi Aachaar reinvents Indian spiced cauliflower as a show-stopping pickled condiment. Brimming with culinary tradition and adventure, this rich collection of recipes transports you to the bustling streets of Kolkata, where the food is as fun to make as it is to eat.
All hell broke loose with a simple confession from Ramalinga Raju—founder and chairman of Satyam Computers, the fourth largest IT company in India with over 50,000 employees and business in more than 66 countries. His admission in 2009 of cooking the books to show exaggerated profits combined with the diving economy rocked India Inc and forced it to look inwards. With robust research, interviews, and stories—Zafar Anjum tracks the chronicle from Raju’s confession and Satyam free-falling, to the phoenix’s rise as Mahindra Satyam. This is a tale of betrayal and devastation, but more importantly of hope and resurrection. With an afterword by Anand Mahindra, chairman and managing director of Mahindra Group, The Resurgence of Satyam is the definitive book that will answer all that you wanted to know about the Satyam saga.
A Buddhist monk takes up arms to resist the Chinese invasion of Tibet - then spends the rest of his life trying to atone for the violence by hand printing the best prayer flags in India. A Jain nun tests her powers of detachment as she watches her best friend ritually starve herself to death. Nine people, nine lives; each one taking a different religious path, each one an unforgettable story. William Dalrymple delves deep into the heart of a nation torn between the relentless onslaught of modernity and the ancient traditions that endure to this day. LONGLISTED FOR THE BBC SAMUEL JOHNSON PRIZE

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